Stewed rabbit meat
The meat is red and bright, and the meat is fine and fragrant.
material
Raw materials: rabbit meat 1000g,
Seasoning: soy sauce100g, onion 50g, ginger 30g, white garlic 50g, star anise10g, vegetable oil 40g, sweet noodle sauce 50g and cooking wine 25g.
working methods
1. Wash rabbit meat, cut it into 4 cm square pieces, and blanch it with boiling water for later use.
2. Add oil to the pot, stir-fry with star anise, add onion, ginger and garlic cloves, pour sauce on the bottom, stir-fry noodle sauce, cook cooking wine, add soy sauce, put rabbit meat into the pot, add soup and bring it to a boil, and then reduce the heat to serve.
skill
Health tips:
The content of protein in rabbit meat is higher than that in beef and mutton, and it is easy to be absorbed and low in fat, so it is a beauty food.
Stewed rabbit meat
material
Rabbit meat 1/4, half lotus root, one water bamboo root, 20g medlar and chopped green onion.
working methods
1. Wash rabbit meat and cut it into small pieces for blanching. Lotus root and water bamboo are also cut into small pieces for use.
2. Put the prepared rabbit meat, lotus root and water bamboo into a casserole, and add appropriate amount of water to cook.
3. After the water is boiled, add appropriate amount of yellow wine, ginger slices and white sugar to boil, and turn to low heat for stewing.
4. Stew for about an hour, add appropriate amount of salt, monosodium glutamate, pepper, medlar and chopped green onion, and simmer for 5 minutes.
Question 2: How to stew rabbits? Finish the rabbit stew.
1. Wash rabbit legs and cut into pieces.
2. Wash the crab-flavored mushrooms and Pleurotus eryngii.
3. Put the rabbit meat and pork belly in a casserole, add a proper amount of water, put it on a strong fire, boil it, skim off the floating foam, and simmer it.
4. Add onion, ginger, salt and Shaoxing wine and stew for 90 minutes.
5. Add the crab mushroom and Pleurotus eryngii, stew for another 30 minutes, and then season.
Question 3: How to cook stewed rabbit meat?
Food ingredients
Rabbit meat 10 kg, soy sauce 3 kg, onion slices one or two, ginger slices one or two, garlic cloves one or two, aniseed San Qian, clear oil one or two, noodle sauce one or two, and cooking wine five yuan.
Gourmet practice
1. Wash the rabbit meat and cut it into small pieces one inch and two minutes square. Blanch with boiling water for later use;
2, sit in the pot, oil, use a large wok, add onions, ginger, garlic, the following sauce, fried noodles sauce. Cook wine and soy sauce, put rabbit meat in a pot, make soup, chase it with strong light, cook it a few times, stew it on low heat, and take it out of the pot. Even the soup is full of bowls.
Method for frying rabbit meat with onion
raw material
200g raw tender rabbit meat. Egg white 1, onion 100g. 6 grams of Shaoxing wine, soy sauce 15 grams, 2 grams of sugar, 2.5 grams of ginger slices, 2 grams of vinegar, refined salt 1 gram and 500 grams of cooked lard (about 60 grams).
prepare
Cut rabbit meat into thin slices with a length of 4cm and a width of1.7cm, put into a pot, add 5g of refined salt, Shaoxing wine and egg white, stir, size with10g of wet starch, add10g of sesame oil, stir well, and shred shallots for later use. Put soy sauce, white sugar, vinegar, monosodium glutamate, Shaoxing wine 10g and wet starch 10g into a bowl, stir-fry, put the pan on medium heat, use an oil pan, then add lard to 40% heat (about 88℃), add rabbit meat, spread it with chopsticks until it is cooked, and pour it into a colander. Leave the bottom oil in the pot, stir-fry the onion and ginger slices in the pot, add rabbit meat, add 15g water to the mixed juice, turn it over a few times, pour the sauce on it and sprinkle with sesame oil.
The practice of mixing spiced rabbit meat
Raw materials:
Boneless cooked rabbit meat 400g, spinach 150g, sesame oil, salt, pepper water, ginger slices and monosodium glutamate.
Exercise:
1. Cut the cooked rabbit meat into thin slices, blanch it with boiling water, remove and control the moisture.
2. Wash the spinach, cut it into 3.5 cm long sections, put it in boiling water for a little scalding, take it out and let it cool, and control the water purification.
3. Put the salt, pepper water, monosodium glutamate, ginger slices, sesame oil and rabbit slices into a bowl 1 hour, and then take them out and put them on a plate. Add spinach slices and mix well.
The practice of griddle rabbit
Ingredients: raw material: rabbit meat
Accessories: bamboo shoots, lotus roots and green beans.
Seasoning: salt, chicken essence, sugar, cooking wine, soy sauce, dried sea pepper, dried pepper, sea pepper noodles, pepper noodles, cumin powder, ginger, onion and garlic.
Operation:
1. Wash rabbit meat, cut into pieces and blanch it.
2. Put the rabbit meat into the pot and color it when the sugar color is good and the sugar color bubbles. Add cooking wine, ginger and garlic, stir-fry to remove fishy smell, add dried sea pepper and dried prickly ash, stir-fry until fragrant, add auxiliary materials, stir-fry onion segments together (sea pepper noodles, pepper noodles and cumin powder can be added according to personal taste), and add chicken essence and light soy sauce.
Practice of stewed rabbit soup with Huai qi
Ingredients: main ingredients: rabbit meat
Accessories: yam, medlar and longan.
Seasoning: salt, chicken essence, cooking wine and ginger.
Operation:
1. Wash rabbit meat and cut it into pieces, slice ginger and cut yam, pour clear water into the pot with high fire, add rabbit meat, ginger slices, longan and yam, season with cooking wine and chicken essence, and stew for one hour;
2. Soak Chinese wolfberry in warm water. Open the lid, add Lycium barbarum and simmer for half an hour. After turning off the fire, season with salt.
Stewed rabbit meat with Siraitia grosvenorii
Ingredients: 1 Siraitia grosvenorii, 300g rabbit meat, 100g lettuce, 1 ginger, 1 onion, 300g fresh soup.
Accessories: salt 4g, monosodium glutamate 3g, cooking wine 10g, soy sauce 10g.
Exercise:
1, peeled lettuce and cut into pieces about 3 cm; Slice ginger and shred onion.
2. Wash and break Siraitia grosvenorii; Wash the rabbit meat and cut it into 3 cm square pieces.
3. Put oil in the wok. When it is 60% hot, add ginger and scallion until fragrant. Add rabbit meat, Siraitia grosvenorii and lettuce and stir fry.
4. Add fresh soup and all seasonings and cook until the rabbit meat is cooked.
Practice of burning rabbit meat with garlic and straw mushroom
Ingredients: rabbit meat
Accessories; Volvariella volvacea, carrot, winter bamboo shoot, onion, ginger and garlic.
Seasoning: salt, broth, cooking wine, soy sauce, pepper, oyster sauce.
Cooking method:
1, pour oil into the pan, saute shallots, stir-fry garlic and ginger, stir-fry rabbit meat until it changes color, add soy sauce, salt, cooking wine, oyster sauce and pepper to taste, and add carrots, winter bamboo shoots and straw mushrooms to stir-fry evenly;
2. Transfer the fried rabbit meat to an electric pressure cooker, add garlic and broth essence, pour in appropriate amount of boiling water, and simmer for 5 minutes after SAIC.
Practice of Roasting Rabbit Meat with Douchi Mushroom
Raw materials: clean rabbit meat 200g, water-soaked mushroom 100g, red sweet pepper and green pepper 25g, lobster sauce 15g, chopped onion and garlic 5g, cooking wine 15g, refined salt 0.5g, wet starch 10g, dry starch 5g and eggs.
Making:
(1) Red sweet pepper and green sweet pepper are cut into diamond-shaped pieces, mushrooms are cut into pieces, lobster sauce is chopped, rabbit meat is cut into pieces with a spatula, and salted with cooking wine and refined salt ... >>
Question 4: How to make soup with rabbit meat?
Ingredients: Rhizoma Atractylodis Macrocephalae 10g slice, snail 2ge (washed with clear water to remove mud, boiled with water to take snail meat), fresh rabbit meat 300g, ginger, pepper, monosodium glutamate and salt.
Method: * * Put it into a pot, add appropriate amount of water, and simmer for 2 hours. Season with ginger, pepper, monosodium glutamate and salt before eating.
Yam lily rabbit soup
Raw materials: 30 grams of yam and lily, 200-300 grams of rabbit meat, and appropriate seasonings such as ginger, salt, cooking wine, onion and monosodium glutamate.
Practice: First, wash the rabbit meat, cut it into small pieces, then put it into a casserole with yam and lily, add a proper amount of water, ginger, cooking wine and other condiments, simmer for about 1 hour, and add a little onion, salt and monosodium glutamate to taste.
Efficacy: 2-3 times a week, it can moisten lung, relieve cough, clear heart, soothe the nerves, tonify kidney, solidify essence, moisten intestine and relieve constipation, and is suitable for patients with lung dryness and cough, chronic bronchitis, female climacteric syndrome and the elderly and infirm.
Yam wolfberry rabbit soup
Ingredients: rabbit meat
Accessories: yam, medlar and longan.
Seasoning: salt, chicken essence, cooking wine and ginger.
Cooking method:
1. Wash rabbit meat and cut it into pieces, slice ginger and cut yam, pour clear water into the pot with high fire, add rabbit meat, ginger slices, longan and yam, season with cooking wine and chicken essence, and stew for one hour;
2. Soak Chinese wolfberry in warm water. Open the lid, add Lycium barbarum and simmer for half an hour. After turning off the fire, season with salt.
Features: invigorating spleen and stomach, nourishing liver and kidney, calming nerves and enriching blood, and nourishing middle energizer.
Question 5: The practice of stewing rabbit meat and how to cook rabbit meat as a food raw material.
Rabbit meat 10 kg, soy sauce 3 kg, onion slices one or two, ginger slices one or two, garlic cloves one or two, aniseed San Qian, clear oil one or two, noodle sauce one or two, and cooking wine five yuan.
eating habits
1. Wash the rabbit meat and cut it into small pieces one inch and two minutes square. Blanch with boiling water for later use;
2, sit in the pot, oil, use a large wok, add onions, ginger, garlic, the following sauce, fried noodles sauce. Cook wine and soy sauce, put rabbit meat in a pot, make soup, chase it with strong fire, cook it a few times, stew it with low fire, and take it out of the pot. Even the soup is full of bowls.
Question 6: What's the stew for rabbit meat? Generally speaking, I like stewed vegetables and rabbit meat. There is no other flavor, highlighting a rabbit flavor. I stewed it with green carrots, which was delicious. But eating rabbit meat generally has medicinal effects and can be eaten as medicinal diet. I recommend several kinds of yam stewed rabbit meat. 1. Raw materials: rabbit meat 250g, yam powder 40g, ginger 15g, onion 15g, cooking wine 15g, refined salt 2g, soy sauce 10g and sugar 3g. 2. Preparation method 1: Slice the yam, air dry it and grind it into fine powder; Wash ginger and slice; Cut the onion into long sections. 2. Wash the rabbit meat, remove the fascia, cut it into pieces about 2 cm square, put it in a bowl, add cooking wine, refined salt, soy sauce, sugar, ginger, onion and monosodium glutamate, stir well and marinate for 20 minutes. 3. Take the egg out of the yellow and keep it transparent, add yam powder and wet starch and stir it evenly, then make a transparent paste and pour it into the rabbit meat and stir it evenly to make the paste stick to the rabbit meat evenly. 4. Put the clean pot on the fire and add oil. When it is 80% hot, add rabbit meat piece by piece, fry it a little, and take it out. After the first batch is fried, pour it all into the pot at the same time, fry it repeatedly, and take it out when it is golden brown. Third, health care efficacy This dish nourishes the spleen and stomach, nourishes the liver and kidney, and is suitable for symptoms such as anorexia, fatigue, laziness or thirst and emaciation caused by pathogenic heat, especially for patients with coronary heart disease, arteriosclerosis and diabetes.
Question 7: How to stew rabbit meat? Braised rabbit meat
Material: rabbit meat1000g.
Accessories: 5g of green garlic,
Seasoning: 20g scallion, ginger 15g, 5g sugar, yellow wine 10g, cinnamon 1g, pepper 1g, star anise 1g, monosodium glutamate 1g, peanut oil/kloc-.
1. Wash rabbit meat, soak it in blood, chop it into 3 cm square pieces, put it in a clear water pot, cook it, take it out, and rinse it again 1 time; Cut the onion, pat the ginger loosely, and mince the green garlic.
2. Heat the pot with medium fire, drain the oil, fry the rabbit meat to dryness, add Shaoxing wine, soy sauce, refined salt, onion, ginger, sugar, cinnamon, star anise and boiling water (soaked meat), skim the floating foam, cover the pot, switch to low fire, until the rabbit meat is cooked, then boil it with high fire to make thick soup, and take out the onion, ginger, star anise and star anise.
Stewed rabbit meat
Material: rabbit meat1000g.
Seasoning: soy sauce100g, onion 50g, ginger 30g, garlic (white skin) 50g, star anise10g, vegetable oil 40g, sweet noodle sauce 50g and cooking wine 25g.
Practice of stewing rabbit meat:
1. Wash rabbit meat, cut it into 4 cm square pieces, and blanch it with boiling water for later use.
2. Add oil to the pot, stir-fry with star anise, add onion, ginger and garlic cloves, pour sauce on the bottom, stir-fry noodle sauce, cook cooking wine, add soy sauce, put rabbit meat into the pot, add soup and bring it to a boil, and then reduce the heat to serve.
Rabbit hot pot:
Ingredients: 600g rabbit meat, 200g squid (fresh), chicken wings 100g lettuce, shiitake mushrooms (fresh shiitake mushrooms) 100g spinach 100g.
Seasoning: 30g scallion, salt 10g, 25g ginger juice, 20g cooking wine, lard 10g (refined), 30g Chili powder, 6g pepper, 25g garlic (white skin), monosodium glutamate 10g and 30g onion.
Practice of rabbit hot pot:
1. Wash fresh rabbit meat and fresh squid respectively and cut into thin slices;
2. Wash the chicken wings and chop them into long segments;
3. Cut the green bamboo shoots (lettuce) into long strips;
4. Wash fresh mushrooms and spinach separately;
5. Put the above materials into the dish respectively;
6. Put Zanthoxylum bungeanum into a hot oil pan and fry Zanthoxylum bungeanum oil for later use;
7. Chop garlic and chives;
8. Mix dried red pepper noodles, fresh pepper oil, garlic, salt, monosodium glutamate and onion powder into a sauce, and each person will dip a dish;
9. Add the broth to the hot pot, add all the seasonings to boil, skim off the floating foam, put the prepared raw materials and sauce around the table and eat it with hot sauce.
Spicy rabbit meat
Ingredients: 800 grams of rabbit meat, 500 grams of winter bamboo shoots, 500 grams of tofu (North) and 500 grams of spinach.
Seasoning: pepper 10g, cooking wine 10g, Chili powder 25g, aged vinegar 25g, soy sauce 50g, onion 15g, ginger 15g, monosodium glutamate 1g, pepper 1g, and pepper.
The practice of spicy rabbit meat:
1. Fresh rabbit meat is boned and sliced;
2. Cut tofu into pieces;
3. Selective washing of spinach;
4. Wash the winter bamboo shoots and cut into pieces;
5. All the above ingredients are put into the plate and placed around the hot pot;
6. Put the wok on fire, add lard and heat it to 60%, stir-fry the Chili powder and pepper granules until they turn yellow, pour in the sauce and stir-fry until fragrant, add clear water to boil, add bamboo shoots, cooking wine, vinegar, soy sauce, chopped green onion, Jiang Mo and salt, pour into the lit hot pot, boil, sprinkle with pepper and monosodium glutamate, and wash the rabbit slices before eating;
7. When eating, pour the rabbit slices into the hot pot bit by bit, spread them out with chopsticks, and eat them as soon as they are cooked;
8. Spinach and tofu are also eaten.
Hot and sour rabbit meat
Ingredients: 400 grams of rabbit meat.
Accessories: carrot 100g, coriander 10g, egg 75g.
Seasoning: green onion 10g, pepper 5g, vinegar 15g, linseed oil 10g, salt 5g, soy sauce 25g, monosodium glutamate 3g, starch (pea) 25g, lard (refined) 60g and cooking wine 10g.
Characteristics of hot and sour rabbit meat;
The soup is clear and rotten, sour and salty.
The method of hot and sour rabbit meat:
1. Boned rabbit meat, cut into long cubes with a length of 4.5cm and a width of1.5cm, washed, and evenly grasped with starch, soy sauce10g and egg liquid. Peel the radish and cut it into strips 3.6 cm long and 1 cm wide. Wash coriander and cut into sections.
2. Heat the oil in the spoon to 70% heat, and fry the rabbit meat piece by piece until golden brown.
3. Put 1000g chicken soup into a clean spoon, put rabbit meat into the spoon, cover the lid and stew for one hour, add radish strips, salt, monosodium glutamate, pepper, pepper oil, soy sauce, vinegar and cooking wine, then stew for ten minutes, pour into the soup bowl and sprinkle with coriander and shredded onion.
Tips for making hot and sour rabbit meat;
Because of the frying process, you need to prepare 800 grams of lard. ...& gt& gt
Question 8: How to cook rabbit meat 1. How to roast rabbit meat?
raw material
Rabbit leg meat 400 grams. 100g ham and 50g cabbage leaves. Salt 15g, monosodium glutamate 1g, fermented bean curd brine 50g, pepper 10g, fenjiu 25g, onion 50g, shredded ginger 25g, coriander 5g and dried starch 15g.
prepare
Boneless rabbit leg meat, thin the meat to both sides, pat it flat, and then add sufu brine. Fenjiu, pepper, monosodium glutamate and refined salt for breast enhancement 15 minutes. Slice the ham. Spread the hip rabbit leg meat on the chopping block, put green leaves, sprinkle with dry starch, and then put ham slices. Put onion and shredded ginger on one end of rabbit meat, roll it into the shape of rabbit leg, tie the rabbit leg with fine wire, hook it with iron hook, and bake it in the oven for about 30 minutes. Remove the silk from the roasted rabbit leg, cut it into pieces, put it in a plate, and line it with fragrant leaves on both sides.
trait
The appearance is crimson, the meat is fresh and tender, and the pot-stewed taste is rich.
2. The practice of frying rabbit meat with onion
raw material
200g raw tender rabbit meat. Egg white 1, onion 100g. 6 grams of Shaoxing wine, soy sauce 15 grams, 2 grams of sugar, 2.5 grams of ginger slices, 2 grams of vinegar, refined salt 1 gram and 500 grams of cooked lard (about 60 grams).
prepare
Cut rabbit meat into thin slices with a length of 4cm and a width of1.7cm, put into a pot, add 5g of refined salt, Shaoxing wine and egg white, stir, size with10g of wet starch, add10g of sesame oil, stir well, and shred shallots for later use. Put soy sauce, white sugar, vinegar, monosodium glutamate, Shaoxing wine 10g and wet starch 10g into a bowl, stir-fry, put the pan on medium heat, use an oil pan, then add lard to 40% heat (about 88℃), add rabbit meat, spread it with chopsticks until it is cooked, and pour it into a colander. Leave the bottom oil in the pot, stir-fry the onion and ginger slices in the pot, add rabbit meat, add 15g water to the mixed juice, turn it over a few times, pour the sauce on it and sprinkle with sesame oil.
trait
The color is reddish, the meat is slender and tender, and the onion oil is fragrant.
3. Sauté ed diced rabbit with sauce
raw material
250g tender rabbit meat. 1 egg (weight about 50g). Salt 2g, 65438+ monosodium glutamate 0.5g, sugar 25g, batter 15g, Shaoxing wine 20g, soy sauce 5g, sesame oil 10g, onion 3g, ginger slices 3g and cooked lard 500g.
prepare
Cut the rabbit meat into cubes with a thickness of 0.5 cm and a square 1 cm, put them in a bowl, add refined salt, Shaoxing wine and egg white, stir vigorously, and size them with wet starch (put the wok in medium heat, add cooked lard, and when the heat is 40% (about 88℃), put the rabbit meat cubes in, spread them out with chopsticks, and drain the oil. Leave the bottom oil in the original pot, stir-fry the onion and ginger slices in the pot, then thicken them with sweet noodle sauce, sugar, Shaoxing wine, soy sauce, monosodium glutamate and water, then pour the diced rabbit meat, turn over and pour the oil out of the pot.
trait
Rabbit meat sauce is red oil, fresh and tender, salty and sweet, and the sauce is overflowing.
Step 4 stew rabbits
raw material
Fresh rabbit meat 1500g. 25g of water-soaked mushrooms, 50g of winter bamboo shoots, 350g of pork belly and 75g of green vegetables. Salt 12g, monosodium glutamate 7.5g, Shaoxing wine 25g, pepper 5g, pepper 1g, sesame oil 3g, onion ginger 15g.
prepare
Wash the rabbit meat, cut it into 3 cm square pieces, soak it in clear water for 4 hours, take it out and put it in a basin, marinate it with refined salt, Shaoxing wine, onion ginger and pepper for 4 hours, and then wash it with clear water. Pork belly diced for use. Remove the rabbit meat from the water pot and take it out and wash it. Put rabbit meat, diced meat, chicken soup, onion ginger and Shaoxing wine into a casserole, boil, skim the floating foam, cover and stew until the rabbit meat is crisp and rotten, take out onion ginger, add mushrooms, bamboo shoots and vegetables, boil, add monosodium glutamate and pepper, and sprinkle with sesame oil. If dipped in garlic paste, it will have a unique taste.
trait
Rabbit meat is crisp, tender and unique in flavor, which is deeply loved by eaters.
5. The method of multicolored silk for jade rabbit
Features:
Beautiful appearance, salty and refreshing.
raw material
200g pork tenderloin, quail egg 10, 20g green bell pepper, 20g carrot and mushroom, 3g rape leaf 10, 3g salt, 8g cooking wine, 5g ginger juice, 5g monosodium glutamate, egg white 1, broth and starch, and oil10.
manufacturing process
(1) Cut the meat into 10 cm-long shreds, rub and soak with clear water repeatedly, remove blood, control drying, add salt, egg white and starch for sizing.
② persimmon pepper >>
Question 9: How to make Baizhu Rabbit Soup?
Ingredients: Rhizoma Atractylodis Macrocephalae 10g slice, snail 2ge (washed with clear water to remove mud, boiled with water to take snail meat), fresh rabbit meat 300g, ginger, pepper, monosodium glutamate and salt.
Method: * * Put it into a pot, add appropriate amount of water, and simmer for 2 hours. Season with ginger, pepper, monosodium glutamate and salt before eating.
Yam lily rabbit soup
Raw materials: 30 grams of yam and lily, 200-300 grams of rabbit meat, and appropriate seasonings such as ginger, salt, cooking wine, onion and monosodium glutamate.
Practice: First, wash the rabbit meat, cut it into small pieces, then put it into a casserole with yam and lily, add a proper amount of water, ginger, cooking wine and other condiments, simmer for about 1 hour, and add a little onion, salt and monosodium glutamate to taste.
Efficacy: 2-3 times a week, it can moisten lung, relieve cough, clear heart, soothe the nerves, tonify kidney, solidify essence, moisten intestine and relax bowels, and is suitable for patients with lung dryness and cough, chronic bronchitis, female climacteric syndrome and the elderly and infirm.
Yam wolfberry rabbit soup
Ingredients: rabbit meat
Accessories: yam, medlar and longan.
Seasoning: salt, chicken essence, cooking wine and ginger.
Cooking method:
1. Wash rabbit meat and cut it into pieces, slice ginger and cut yam, pour clear water into the pot with high fire, add rabbit meat, ginger slices, longan and yam, season with cooking wine and chicken essence, and stew for one hour;
2. Soak Chinese wolfberry in warm water. Open the lid, add Lycium barbarum and simmer for half an hour. After turning off the fire, season with salt.
Features: invigorating spleen and stomach, nourishing liver and kidney, calming nerves and enriching blood, and nourishing middle energizer.